The Best & Easiest Dundee Cake Part 2

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Simply take…

Part 1 repeated…

In a large bowl take
1lb 6oz of mixed dried fruit
3oz of mixed cut peel
Optional 1 cup of scotch or any liquor or fruit juice if prefered.
I used dried cranberries, golden sultanas glace cherries and raisins.
After soaking in liquid, the fruit will be full and lush.

Add to the fruit

Part 2
6oz butter
6oz castor sugar
grated rind of 1 orange
4 large eggs
7oz plain flour
1 teaspoon mixed spice

Mix well and place in a buttered round cake tin, traditionally for a Dundee cake it is 7 inches but I use a 9-inch cake tin as we like a lot of almonds on the top.

Place as many almonds as you like on top of the cake to decorate.

Bake in centre of the oven for 2 hours for a 9-inch cake tin and 2 1/2 hours for a 7-inch cake tin. Test with a skewer, when it is clean, the cake is cooked. Leave in tin 10 minutes before turning out.

Place on a plate or cake stand and add a ribbon around cake for a party.

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